Rolling Hills Classroom Garden Salad - May to June 2016

* all ingredients available for harvest in the Rolling Hills Literacy Garden except those in blue
Serves 30
2016 May 20 Salad harvest team 5.jpg
SALAD
  • 1 large red cabbage, shredded
  • 8 carrots, shredded
  • 10 sorrel leaves, torn
  • 20 orach leaves, torn
  • 8 nectarines, chopped

  • 35 large donasaur kale leaves, torn (ribs removed)
  • 20 large curly kale leaves, torn (ribs removed)
  • 15 large Russian kale leaves, torn (ribs removed)

  • 38 nasturtium flowers, for garnish

DRESSING
  • 2 large lemons, squeezed
  • 10 large stevia leaves, chopped fine
  • Handful of garlic chives, chopped fine
  • 8 Tbsp. olive oil
  • 6 Tbsp. maple syrup
  • 5 Tbsp. apple cider vinegar
  • scant 1 tsp. salt
  • 1/2 tsp. pepper


Whisk together all dressing ingredients.

Massage kale with a little of the dressing until soft.

Add all other salad ingredients and kale onto a large bowl.

Mix well.

Serve with a nasturtium flower.

Rolling Hills Classroom Garden Salad - April to May 2015

2015 April 24 Salad harvest strawberries & kale.jpg
* all ingredients available for harvest in the Rolling Hills Literacy Garden except those in blue
Serves 30

SALAD
  • 1 large head cabbage, shredded
  • 1 large kohlrabi "bulb" shredded, leaves torn (ribs removed)
  • 1 large head romaine lettuce, torn
  • 8 medium-sized broccoli leaves, torn (ribs removed)
  • 4 carrots, shredded
  • 8 sorrel leaves, torn
  • 8 orach leaves, torn

  • 6 large kale (Dinosaur & Russian) leaves, torn (ribs removed)

  • 30 strawberries, destemmed
  • 38 nasturtium flowers, for garnish
2015 April 24 Garden salad 2.jpg
DRESSING
  • 4 oranges, squeezed
  • 3 long garlic greens, chopped fine
  • 5 large stevia leaves, chopped fine
  • 6" sprig of mint leaves, chopped fine
  • 5 Tbsp. honey
  • 8 Tbsp. apple cider vinegar
  • 8 Tbsp. olive oil
  • scant 1 tsp. salt
  • 1/2 tsp. pepper


Combine all salad ingredients except kale into one large bowl.

Whisk together all dressing ingredients.

Massage kale with a little of the dressing until soft.

Add dressing and kale to remaining ingredients.

Mix well.

Serve with a nasturtium flower and strawberry.


Rolling Hills Classroom Garden Salad - May 2014

* all ingredients available for harvest in the Rolling Hills Literacy Garden except those in blue
Serves 30

SALADGarden Salad 2014.jpg
  • 2 small heads cabbage, shredded
  • 3 large zucchini, shredded
  • 1 large head romaine lettuce, torn
  • 10 tomatoes, chopped
  • 8 sorrel leaves, torn
  • 10 mint leaves, chopped fine
  • 3 basil leaves, chopped fine
  • 2 tangerines, diced

  • 10 large kale leaves, torn, ribs removed

  • 38 nasturtium flowers, for garnish

DRESSING
  • 3 oranges, squeezed
  • 6 garlic greens, chopped fine
  • 10 stevia leaves, chopped fine
  • 2 Tbsp. honey
  • 4 Tbsp. apple cider vinegar
  • 4 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper

Garden Salad for 30.jpg
Combine all salad ingredients except kale into one large bowl.
Whisk together all dressing ingredients.
Massage kale with a little of the dressing until soft.
Add dressing and kale to remaining ingredients.
Mix well.
Serve with nasturtium flowers.